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ALMOND CREAM LAYER CAKE: A Delightful Recipe Awaits!

ALMOND CREAM LAYER CAKE
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A delightful recipe for Almond Cream Layer Cake, featuring light and nutty flavors with a creamy filling.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs, room temp
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 teaspoon almond extract
  • 3/4 cup chopped almonds
  • For the cream filling:
  • 2 cups milk
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • For topping:
  • 1 cup whipped cream
  • Shaved chocolate or curls

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
  2. In a bowl, sift flour, baking powder, and salt. In another bowl, beat eggs and sugar until light and thick.
  3. Slowly mix in melted butter, milk, and almond extract. Add dry ingredients and fold gently. Stir in chopped almonds.
  4. Divide batter between pans and bake for 25–30 minutes. Cool completely.
  5. For the cream: heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, flour, and yolks. Slowly add hot milk, whisking constantly. Return mixture to pan and cook on low until thickened. Remove from heat, stir in butter and vanilla. Chill.
  6. To assemble: layer cakes with cooled custard cream. Spread whipped cream on top and garnish with chocolate shavings. Chill before slicing.

Notes

  • Toast almonds before folding in for deeper flavor.
  • The cake can be made a day ahead and gets better as it rests.
  • Store covered in the fridge for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/almond-cream-layer-cake-recipe-2/